A la carte

Starters:
Hiramasa, fermented grape juice, lemon verbena and black pepper oil

Topside of beef, truffle, whipped egg, rose and celeriac pickles

Scallop mousseline, poached king crab, Oscietra caviar and marigold oil

Mains:
Monkfish, bergamot, cep mushroom and chicken broth infused with Katsuobushi

Quail breast poached in sake, truffled quail leg ragu, endive and potato waffles

Legumes with mushroom dumplings, beets and carciofini tempura

Desserts:
Selection of Swedish cheese with salad and bisquits

Poached mandarin, cinnamon parfait and yuzu

Millot chocolate, cherry sorbet, buttermilk caramel and cherry coulis

1250 SEK – 1950 SEK
Available for dinner

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